As British glam rockers The Sweet cautioned long ago, “Love is like oxygen. You get too much, you get too high. Not enough and you’re going to die.” And so it is with flower food. While beneficial in proper measure to a cut flower’s beauty and vitality, flower food used improperly can either be...Read more

The way you process your flowers is essential for the success of your floral business. Each flower shop is different, some get their flowers on specific days and others do not have wholesalers near them. Clearly, these environmental factors may generate limitations. However, no matter what type...Read more

What holiday floral design popular in Europe might be underappreciated here—and an opportunity for you? The Advent wreath. You and your customers can enjoy this horizontal wreath with candles as a religious symbol or festive holiday décor at home, the office and events. Floral wreaths have been...Read more

Jackie Lacey, AIFD recently held his Celebrating Life course at the Floriology Institute in Jacksonville, FL. Many Florists were able to come and learn great tips and design ideas for creating sympathy arrangements. Sympathy is a large part of the floral industry, many people send arrangements...Read more

It was more than 60 years ago that June and Lloyd Daniel In 2015, Waneita received a prestigious Claire M. opened June’s Floral Shop in Mt. Morris, Michigan. The business White Athena “Art of Achievement” Award pre- began as a humble fruit and ower stand across the street from a scented by the...Read more

Flowers are just like you, they perform better when they have food! Flowers stress-out fast. Booms suffer stress when cut from their mother. Vase life is dependent on genetics and the availability of clean water and nutrients. Chrysal flower foods contain a balanced of nutrients, acidifiers...Read more

When it’s so hot groomsmen chill their jackets in a walk-in cooler, can you keep fresh wedding flowers cool? This was the challenge facing three floral pros at a September wedding south of San Jose in Coyote, California, which normally enjoys a mild Mediterranean climate. How hot was it?...Read more

It’s impossible to define. There is no formula. It can be maddeningly personal or regional. Yet people seem to know it when they see it. What is it? Wow. Arrangements that have it sell. Designers who produce it consistently set themselves apart. How can you add wow to your designs? Try new...Read more

Why should you think outside the Halloween pumpkin? As well as the Easter Lillies and Valentine roses? Because while major floral event sales may keep your doors open, profits are made by increasing everyday sales. One approach? Promote transitional trends between seasons. Read on for this and...Read more

Gorgeous, colorful, intriguing, brimming with sentiment and yes, dirty! Why do flowers wilt? There are several reasons, but the most common is a plugged plumbing system. Stems bleed enzymes, carbohydrates, and organic juices when cut. Dead cells, juices, and germs initiate bacterial feeding frenzies in bucket solutions. Plumbing systems become clogged and stop the flow. Flowers start dying from the moment they are cut; therefore, working clean is pivotal in flower quality, reducing shrink, and maximizing vase performance.

Mistakes cost time and money. Clear communication keeps everyone informed. Post a cleaning chart. It may sound elementary, but it eliminates discussions about “whose job is it.” A solution chart is a good idea too. Include specifics about using the right solution for the right flower type and the correct dosage. Under-dosing and overdosing both waste money, but under-dosing is worse by far. Guess-ti-mating generally results in under-dosed solutions. Follow manufacturers’ instructions. The Ingredients are formulated to work in sync, but when mixed haphazardly, there is no “in sync”. The inconvenient truth is that under-dosed solutions give crummy results. Anyone who has ordered a Marguerita only to find it heavy on limeade, light on Tequila, appreciates the importance of correct dosing.

Start clean and reduce waste – clean buckets, tools, tables, even rinsing out dusty vases before adding flowers, makes a positive difference in bloom performance. No chef would ever use the same knife to filet a steak and then trim salmon without sanitizing between! Sanitize tools, tables and choppers at least several times a day—it’s impossible to over-clean. Keep a spray bottle of ready-to-use cleaner at each work station. Liberally spray surfaces—no need to dry. Unlike bleach, Chrysal Cleaner provides a residual effect. Chrysal Cleaner is easy on the skin, will not corrode the blades of knives or cutters nor discolor clothing, is biodegradable and spent solutions can be disposed of down the drain.

Another easy-to-implement tactic is the use of paper towels instead of rags to prevent cross-contamination. Empty and cover trash cans throughout the day to prevent germs from floating around the design room. Before tossing used bucket cleaning solutions, pour the cleaner into trash cans and let soak for 10-15 minutes. Dip brooms in the same solution to clean bristles and prevent sweeping germs around the room. Record cooler temperatures by sticking a thermometer in the condenser overflow bucket prior to emptying it every morning. Sweep out back stock and display coolers daily. Clean green bits off cooler shelves, design tables, and delivery vans because rotting green bits off-gas ethylene as part of breaking down. Ethylene kills flowers fast! Sanitize floor mats and floors weekly. Don’t forget to launder aprons regularly, and always check window displays for unwanted dead flies (buzzkill).